Rinse the beef short ribs under cold water and pat dry with paper towels.

In a large stockpot, add the ribs and cover with 10 cups of cold water. Bring to a boil over high heat.

As the water boils, skim off any foam or impurities that rise to the surface.

Add the chopped onions, minced garlic, bay leaves, and salt to the pot.

Reduce heat to medium-low and simmer uncovered for 45 minutes, continuing to skim as needed.

Add the quartered potatoes to the pot and continue simmering for another 30 minutes until potatoes are tender and meat is falling off the bone.

While the soup simmers, prepare the arepas: Mix the cornmeal with water and salt to form a dough.

Form the dough into 6 round patties about 1/2 inch thick.

Heat a skillet over medium heat and cook arepas for 4-5 minutes per side until golden and crispy.

Stir the chopped cilantro and green onions into the soup during the last 5 minutes of cooking.

Taste and adjust seasoning with additional salt and black pepper as needed.

Ladle the hot soup into deep bowls, ensuring each serving has ribs and potatoes.

Serve immediately with warm arepas on the side for dipping.